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Enzymatic polishing of cereal grains for improved nutrient retainment
Consumer acceptance of food products is largely driven by the dietary and functional quality of their ingredients. Though whole cereal grains are well known for bioactive components, scientists are facing dire need for better technologies to prevent the nutritional losses incurred through the conven...
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| Publicado en: | J Food Sci Technol |
|---|---|
| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444883/ https://ncbi.nlm.nih.gov/pubmed/26028698 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1405-8 |
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